Vietnamese prawn and calamari stir fry

Instructions

1. Place lemongrass, ginger and chilli in a mortar and pestle and pound to a rough paste.
2. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry prawns for 2–3 minutes or until just changed colour. Transfer to a bowl. Stir-fry calamari for 1–2 minutes or until just changed colour. Transfer to bowl with prawns.
3. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Stir-fry onion for 2–3 minutes or until softened. Add beans, baby corn and 1 tablespoon water and stir-fry for 2–3 minutes or until beans are just tender. Add lemongrass mixture and cabbage and stir-fry for 1–2 minutes or until cabbage is just wilted.
4. Combine juice, fish sauce and sugar in a small bowl and stir until sugar has dissolved. Add to wok with prawns and calamari and stir-fry for 1 minute or until heated through. Divide among bowls and sprinkle with mint. Serve with rice.